Gluten-free cake pops

Ingredients for 1 servings:

• 2 packs of shortbread biscuits from Schär, 165 g each
• ¾ can condensed milk, sweetened
• 1 tbsp baking cocoa
• 135 g butter, soft
• 2 cups of chocolate coating
• extra decoration as desired

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Total time approx. 3 hours

First, crumble the two packages of butter cookies as finely as possible, almost like sand. Then add the butter, condensed milk, and cocoa powder, and mix with a hand mixer until you have a dough. Form them into walnut-sized balls and chill for 1 hour. Melt the chocolate coating in a double boiler or in the microwave. I recommend melting them one at a time, as decorating takes a while and one of the chocolate coatings may harden. Take the first batch of balls out of the fridge. Dip wooden sticks or lollipop sticks into the chocolate coating and then insert them into the cake pop. Dip the balls into the chocolate coating and start decorating fairly quickly. The finished cake pop can then be placed in Styrofoam or a small glass. When they are all ready, return them to the fridge. Now start on the second batch until everything is ready. You will need about 35 cake pops in total.